冰糯耳原生质体的制备和再生条件  

Study on the Preparation and Regeneration Conditions of Auricullaria heimuer cv.baimuer Protoplasts

作　　者：陈明月 钱可晴 徐安然 杨迪 李晓[1] CHEN Mingyue;QIAN Keqing;XU Anran;YANG Di;LI Xiao(Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食药用菌教育部工程研究中心,长春130118

出　　处：《菌物研究》2022年第3期198-202,共5页Journal of Fungal Research

基　　金：国家重点研发计划项目(2019YFD1001905-33)。

摘　　要：以冰糯耳菌株为材料,观察其原生质体的释放和再生,从以下4个方面对冰糯耳原生质体制备的最佳条件进行优化:菌龄、酶解液浓度、酶解时间和酶解温度。研究结果表明:菌龄10 d、酶质量浓度0.02 g/mL、酶解时间7 h、酶解温度31℃,为冰糯耳的原生质体制备的最佳条件。在最佳条件下制备冰糯耳原生质体时,产量及再生率最高,为后续冰糯耳遗传育种、优良性状筛选和品种改良鉴定基础。Using Auricularia heimuer cv.baimuer as materials,the release and regeneration of Auricularia heimuer cv.baimuer protoplasts were observed,and the optimal preparation conditions for protoplast were studied from 4 aspects:mycelium age,enzymolysis solution concentration,enzymolysis time and enzymolysis temperature.The best preparation conditions for Auricularia heimuer cv.baimuer protoplasts include 10 days of mycelium age,0.02 g/mL enzyme concentration,7 h of enzymatic hydrolysis,and 31℃ of enzymatic hydrolysis temperature.When the protoplasts of Auricularia heimuer cv.baimuer were prepared under these conditions,the yield and regeneration rate reached the highest.The optimal conditions of Auricularia heimuer cv.baimuer are potential as the basis for its subsequent genetic breeding,the selection of excellent traits and variety improvement identification.

关 键 词：食用菌 黑木耳 变异菌株 菌龄 溶壁酶 

分 类 号：S646.6[农业科学—蔬菜学]